Amys creamy black bean corn salsa –Are you looking for a refreshing and vibrant dish that can be a perfect addition to your meal? This Black Bean and Corn Salsa Salad is not only colorful but packed with nutrients and flavor. Ideal for gatherings, barbecues, or simply as a wholesome side dish, this salad brings together a wonderful mix of ingredients that will tantalize your taste buds. Let’s dive into the details of how to create this delightful salad!
Black Bean and Corn Salsa Salad
This recipe features black beans and corn, which are not only delicious but also provide a great source of protein and fiber. The freshness from the vegetables and the zesty dressing elevates the dish remarkably.
Ingredients
- 1 can (15 oz) of black beans, drained and rinsed
- 1 can (15 oz) of corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the black beans, corn, diced red bell pepper, chopped red onion, minced jalapeño (if using), and halved cherry tomatoes.
- Add the chopped cilantro to the bowl, mixing everything gently to avoid mashing the beans.
- In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper to create the dressing.
- Pour the dressing over the salad mixture and toss gently until all ingredients are well coated.
- Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice according to your preference.
- Let the salsa salad sit for at least 15 minutes before serving to allow the flavors to meld together.
This Black Bean and Corn Salsa Salad can be served as a standalone dish or as a side to grilled meats, tacos, or with tortilla chips. It is not only visual appealing but also a powerhouse of flavors that everyone will enjoy. Dig in and relish every delightful bite!